1. Prepare all ingredients: Chop onion, mince garlic, dice zucchini, and slice bell pepper. Remove cream cheese from refrigerator 30 minutes beforehand.

2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef sausage and ground beef. Cook, breaking up meat with wooden spoon, until well-browned and cooked through (8-10 minutes). Remove excess fat, keeping 2 tablespoons.

3. Add chopped onion and cook until translucent (5 minutes). Add minced garlic and cook 30 seconds until fragrant.

4. Add zucchini and red bell pepper. Cook 3-4 minutes until softened. Incorporate drained tomatoes, oregano, basil, thyme, salt, pepper, and red pepper flakes if using.

5. Pour in chicken and vegetable broth. Bring to boil, then reduce to medium-low and simmer 10 minutes.

6. Add broken lasagna pieces to soup. Cook according to package directions (8-12 minutes) until al dente, stirring occasionally.

7. Reduce heat to low. Mix softened cream cheese with hot soup liquid in small bowl, then gradually incorporate into soup, stirring constantly to prevent lumps.

8. Stir in ricotta by spoonfuls, then add half the mozzarella and all Parmesan. Stir until cheeses are melted and incorporated.

9. Add fresh spinach and cream. Cook until spinach is wilted (1-2 minutes). Taste and adjust seasoning.

10. Serve hot, garnished with remaining mozzarella, fresh Parmesan, and basil.